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Blueberry Mint Lemonade

Our Signature Blueberry Mint Lemonade Recipe

Homemade Blueberry Mint Lemonade

Perfect for a Vancouver Picnic!

Looking for the taste of a Vancouver summer? You won’t find a better pairing than our homemade blueberry lemonade, complete with local blueberries that just beg for picnic sipping. Tangy, sweet, and oh so refreshing, our blueberry lemonade has been a favourite for many at our catering events. We thought why not share the recipe so you can enjoy the drink in the comfort of your own backyard!

Truffles Fine Foods Blueberry Lemonade Recipe

The Not-So-Secret Ingredient

Not only does it hit the mark with flavour, but it’s as gorgeous looking as it tastes. After all, we eat with our eyes first! The blueberries create a delightful purple hue that brightens the drink and impresses anyone who sips it. If you want to wow your friends at your next cocktail party, this blueberry lemonade is sure to hit the mark.

As luck would have it, we’re in the midst of Vancouver’s blueberry season. From the fields of Abbotsford to the backyard containers of urban Vancouver gardeners, you can find local blueberries around every corner. Blueberry picking is one of our favourite activities, one that brings back waves of nostalgia and very very blue fingers.

At the end of blueberry picking, you oftentimes find yourself with more buckets of blueberries than you know what to do with. So, after your annual blueberry picking, set aside some of the tasty berries to make this untraditional yet beloved picnic drink.

Truffles Fine Foods Blueberry Lemonade Recipe

Homemade Blueberry Mint Lemonade

Are your tastebuds cheering for blueberry lemonade yet? Without further adieu, here is the recipe from our Truffles Fine Foods’ Executive Chef Dave Bell!

Ingredients

  • 1 cup boiling water
  • 1/4 cup frozen Blueberries
  • 2 cups cold water
  • 2/3 cups freshly squeezed lemon juice
  • 1/2 cup sugar
  • 1 sprig of mint

Instructions

  1. Muddle blueberries and mint together
  2. Pour boiling water over sugar and stir until completely dissolved
  3. Add lemon juice, cold water and muddled blueberries and mint to the sugar water mixture
  4. Mix well
  5. Strain blueberries and mint using a fine sieve or cheesecloth before serving
  6. Serve over ice and garnish with a mint sprig.

The Best Pairing for Blueberry Mint Lemonade

Refreshing and filled with summer flavour, this drink is best enjoyed outdoors on a sunny day. For the perfect backdrop to enjoy your blueberry lemonade, join us at Vancouver’s VanDusen Botanical Garden for our Summer Gourmet Picnic. Enjoy a four-course meal inspired by Italian alfresco dishes, admission to the gardens, and you guessed it, our signature blueberry lemonade! To accommodate everyone, we have plant-based options and a kid’s menu available.

To see available timeslots and book your picnic, click here. Hurry, our Summer Gourmet Picnic is available for a limited time only!

RECIPE: CHEF’S CURRIED PUMPKIN SOUP

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FROM OUR KITCHEN TO YOURS

Our Chef Dave Bell is always busy in the kitchen cooking up something delicious for our customers and catering clients.   We’ve raided his recipe book and have a few tasty dishes for you to put to the test this winter…

Try out this easy-to-make recipe for a heart-warming soup guaranteed to please (and bring a taste of Truffles Fine Foods home this season!)

Curried Pumpkin Coconut Soup

Ingredients:

  • Onions
  • Garlic
  • Sambal Olek
  • Coconut Milk
  • Turmeric
  • Canola Oil
  • Yellow Curry Powder
  • Ginger
  • Pumpkin Puree
  • Cinnamon
  • Honey
  • Salt and Pepper

Method:

  1. In large pot saute onions, garlic and ginger on low heat until very soft and lightly browned. (this is an important step as this is the flavour booster. You slowly cook these items until they are almost a paste and you will notice the scent go from really strong to a really pleasant sweet flavour)
  2. Add your curry powder, cinnamon and turmeric to the pot and add more canola oil if needed to make a paste: keep the heat low and cook out the spices for a minute or two
  3. Add the sambal and pumpkin puree. Stir until well combined
  4. Add the coconut milk(you may find it easier to stir using a whisk to get a smooth consistency)
  5. Then add enough water until you achieve the consistency you are looking for
  6. Simmer for about an hour, blitz until perfectly smooth, season with salt, pepper and honey

 

 

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